May 2006

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The Biltongmakers.Com Newsletter
May 2006
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In this Newsletter



From the editor
May 12, 2006
Neumünster Abbey in LuxembourgWell, there we were, driving through howling snow storms somewhere between Brussels and Luxembourg on the way to do a Potjiekos for 80 people.I always thought that you do Potjiekos in the blazing sun! At least that’s what I am used to.

We were on the way to the Freedom Day celebrations of the South African Club in Luxembourg. It was April 30th.

The setting was beautiful. Right in the middle of Luxembourg, way down a valley in the middle of town and in between ancient walls that date back to the year 963. In between those walls you’ll find Neumünster Abbey dating back to the early 18th century (around 1720).

It’s very interesting to read about the history of Luxembourg and if you want to you can do so right here.

We arrived well in time to see a couple of local ostrich babies off-loaded into a small pen. Mommy and Daddy were also there in the form of hamburgers. It might have been an idea not to have had the babies there. Quite a couple of people commented on that.

With the ostrich babies settled in a pen with sand we also got ourselves installed eventually and the day got underway. There were a tremendous amount of people who came to see the stalls where African Curios, wine and other South African goodies were sold. And then there was the music. Some of it very good and some of it made my hair stand on end. June and I jokingly said that we now at last knew the reason why we left South Africa, especially when a redention of “My Sarie Marais” was given by what sounded like a very constipated performer.

But, it was a good day, especially for the organizers who never, in their wildest dreams, had expected to see so many people. The queue for the boerewors rolls was at times so long that we could not see the end and had we known that so many people would turn up we would certainly have brought more hands. But, with only 200 bread rolls ordered and a Potjiekos for 80 people, who would have expected more than 300-400 people at the most. We gratefully accepted all the help given by Craig, Simon and Tino. Thanks a lot guys and much appreciated.

We got home late that night nursing a huge cold from standing in the rain all day long.

Droëwors Drying 96 meters of wors at one time

We finally have our Droëwors drying facility up and running.
Over the years people have been asking us to start making Droëwors.
Well, we are so far.
The results are excellent and the first batches have already been posted to people in Germany, Holland, Belgium and the UK.

The price is € 29.00 per kg

Droëwors travels well and posting is an ideal option.
The rate to the UK, Germany, France and all other EU countries is € 26.00 for up to 5kg.
To Holland and Luxembourg it is € 13.00 and in Belgium € 7.40.

Interested? Give us a call or email.


For the rest we have had a quiet month. Nice for a change. It gave us a chance to catch our breath a bit.

This Saturday June is taking me to Rome for a couple of days for my birthday. We are both very much looking forward to that. There is so much to see and do there. I have just finished reading Dan Brown’s Angels and Demons and want to see the places he is talking about.
Next month I will tell you what it was like.

Well, that was it again for this month. Enjoy the rest of it and, let’s hear from you please?????

Till next month,

All the best,


Food for thought

Don’t put off Joy and Happiness!

To so many people, goal setting means that someday, after they have achieved something great, will they be able to enjoy life
There is a difference between achieving to be happy and happily achieving!
Strive to live each day to its fullest. squeezing all the joy you can out of each moment.

Instead of measuring your life’s value by your progress to a single goal, remember that the direction you are headed in is more important than temporary results.

What is your current direction? Are you moving toward your goals or away from them?

Do you need to make a course correction?
Are you enjoying life to the fullest?
If not, make a change in one of these areas now!


Story of the month

Afrikaners alarmed at losing old names

By Tim Butcher in Louis Trichardt

“I work with the Afrikaner community here every day of the week and I tell you they are close to breaking point,” said Philip Venter, a rugged, Afrikaans-speaking minister whose office walls are hung with guns and trophies.

“It is my job to maintain peace, but when you get people thinking they are being persecuted it gets more and more difficult to do this. All it takes is for one of them to snap and I tell you there will be the worst terrorist problem in the world.”

A ripple of alarm is spreading through the conservative white communities of the far north of South Africa after this week’s announcement by the government of plans to Africanise traditional Afrikaner names of towns.

Louis Trichard in the old Northern TransvaalIn towns such as Louis Trichardt, named after one of the 19th century voortrekkers whose 1,400-mile journey from Cape Town entered Afrikaner folklore, many Afrikaners feel their identity is under threat.

A number of names from the local Venda tribes have been put forward for the town, but none is acceptable to its 2,000 whites. Mr Venter said: “The whites in this area accepted what happened with the end of apartheid.

“They might not have agreed with it but they accepted it, but now this comes along and it seems just like racism, trying to break down our cultural heritage.”

Throughout the transition to black rule in the early 1990s, diehard Afrikaners regularly predicted that they would rebel against a black government – before settling back and just about resuming their old lives.

But while once again the talk of “rebellion” is far-fetched, the planned name changes add to Afrikaners’ sense of cultural decline since the end of white rule.

The once dominant National Party, the Afrikaner political movement that created and imposed apartheid for more than 40 years, is only a marginal political force now.
It won only seven per cent of the vote in the last general election and has even resorted to a coalition with the African National Congress, its old enemy. Many former members have left to join more Right-wing parties which are divided and incapable of securing power on a national or even provincial scale.

The Afrikaners’ principal spiritual home, the Dutch Reformed Church, reports declining and ageing congregations, with many young Afrikaners leaving South Africa for Australia or New Zealand to avoid the crime epidemic.

The government had one round of name changes at the end of apartheid eight years ago, doing away, for example, with the province name of Transvaal. For people such as Trudie du Plessis, local youth leader of the Right-wing Freedom Front, there are no grounds for a second round.

She said: “It does not make any sense from a financial point of view because after changing names a few years ago, millions will have to be spent by businesses on new marketing for the new names.”

Outside her mother’s small irrigation business, opinion was hostile among the tanned, stocky Afrikaner farmers in shorts, boots and long socks. “It is just another attempt to mess us around,” one said.

Black South Africans say little has changed for whites since the end of apartheid. The ANC council was unapologetic, with the local government councillor reverting to language that harked back to the days of the “struggle”.

Joe Maswanganyi said: “The renaming signifies a dramatic break with the past of colonial superiority and racial domination of one race by another. We have got to overturn this history and traverse a new course of historical orientation.

“The current names of towns and streets are a sad reminder of a history of oppressive colonial practices.” The two sides appear to be on a collision course as the ANC does not want to be seen to be giving in to a small minority and has set a deadline of the end of the month to come up with the new names.

But for Afrikaners such as Mr Venter there appears to be little they can do apart from fall back on their traditional sense of vasbyt, or dogged bloody-mindedness.


It would be interesting to receive some comments regarding the above from our readers – Ed.

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  • Bar has a 4-COP Quota License (this means a full liquor bar and liquor may be sold by the drink or by the bottle from the bar and/or a Packaged Bottle Store attached to the bar). Price of bar is $330,000 (which includes 4-COP license which is valued at over $150,000).
  • Bar is a ‘Turnkey Operation’ and is being sold completely ‘as is’.
  • Long lease – Owner Retiring – Regular local and expat Clientele and has customer base of over 1,000 email addresses.
This is a possible opportunity for someone wanting to move to the U.S.A.

For serious enquiries only, please contact us at:
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This month’s special offer

We are trying hard to keep our prices down!

The inevitable has happened and our prices have been brought in line with what we pay the factories. Because the material used in the manufacture of our Home Biltong Makers is a by-product of oil, the raw material prices have shot up the last year or so.

The new prices are as follows:

Rockey’s New Age Home Biltong Maker R 950.00
The Biltong Buddy R 750.00

BUT ………..

Rockey’s New Age Home Biltong maker will still cost only R 895.00 instead of R 950.00
Our Biltong Buddy Home Biltong Maker will cost R 695.00 instead of R 750.00

Click here to go to our on-line shop.

Tip of the month

Cleaning/curing a Potjie


Someone wrote in to us claiming that the only way to cure/clean a new Potjie is by making a fire in it!
Now that makes a bit of sense. The fire will burn away all the shellac and other “muti” the Potjie is coated with in the factory leaving it ready for use.Just make sure that you have lots of elbow grease to clean the inside of the Potjie very well after the fire!

Important notice!!

It has been brought to our notice that some people try to use a higher wattage and different shape globe than supplied with the Biltong Makers. They do this to try and decrease the drying time. Not only does this not work but it it also dangerous!
Firstly, a higher wattage light will dry the meat too quickly resulting in a hard outer crust and a soft inside.
Secondly, using a globe of a higher wattage than recommended will damage certain of the components in the machines.
ONLY USE a candle shaped 25 watt globe for the Biltong Buddy and a 40 watt candle shaped globe for Rockey’s 5kg machine.

Questions and Answers

Here is our regular section on the many questions we receive from our readers all over the world.
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails at
so we can help other people who might have the same questions in the future)


Hoop u kan my help, ek het seker nou al 6 keer probeer om wors te maak, en elke keer skeur die derm, die wors kry nog nie eers behoorlik hitte nie dan skeur die derm uitmekaar uit.

Die slagters kyk my verbaas aan as ek hulle vra hoekom dit gebeur, want hulle gee vir my blykbaar die derms wat hulle gebruik.

Ek het al als probeer, verskillende resepte, styf stop, sag stop, middelmatig enigeiets.

Ek merk dat mens die derms in water moet lê voor die tyd, kan dit my fout wees, want ek doen dit nie? Ek sal dit werklik waardeer as u kan help.


Billy van Schalkwyk
Potchefstroom, Suid Afrika



Because of my high blood pressure I have to avoid salt under any circumstances.
But what about biltong made without salt?
Do other people make saltless biltong too, or is it a funny idea?
How can saltless biltong be done? Kindly let me hear your opinion.

Thank you in anticipations and sunny African regards,

Klaus Schindler
Porterville, South Africa



We have been making biltong in our Rockey 5kg Biltong maker with normal beef. It works like a dream!
Now we want to try and make biltong using wild boar. Is this possible?
If yes, do we have to be advised on anything special?

Best Regards

Eric Maingard
La Mivoie, Mauritius



I live in Cuyahoga Falls near Cleveland in Ohio.
It would be WONDERFUL to get in touch with any South Africans out this way or anywhere in the USA.

Rita Mustaine



I live and work in Calgary and am interested in hearing from other South Africans in Canada who have tried (or maybe even succeeded) in sponsoring a parent over to Canada.
What a palaver.
We submitted our application in 2002, and the first (Canadian) side just came through in January.
Now all the paperwork we had prepared for South African approval is out of date! We have to re-do everything, its just so frustrating, and feels never-ending.
It would be lovely to hear from anyone who has successfully sponsored a parent, and whether they have any advice to offer!

Kind regards,
Gail Hull
Galgary, Canada


Stoep Talk

Lions vs Mongooses: which has more sex?
By James ClarkeI came across a male and female lion in the Kruger Park recently – the black-maned male was very scrawny and haggard, and obviously hadn’t combed his hair for weeks.Somebody in the next car told me: “They’re on honeymoon – they’ve been here for three days and they mate every 15 minutes.”

It was no exaggeration. We passed the spot going in and coming out of the reserve for the next four days and there they were each time.

Lions are like that – they go on for days.

But even more insatiable are dwarf mongooses.

Years ago, Frank Redgment of Forest Town, Johannesburg told me he and his wife watched some dwarf mongooses consuming large quantities of ants in the Kruger Park.

When Frank got home, he looked up the dwarf mongoose’s CV in Reay Smithers’ Mammals of Southern Africa.

He said: “My mind boggled. There must be something in the dwarf mongoose’s diet that, if synthesised, could knock Viagra sales for a loop and pay off our national debt.”

The alpha female is receptive for five days, during which time the alpha male copulates as many as 2 386 times – 2 386 times in five days!

Assuming he quits at night in order to pant, he must do it once every two minutes.

Smithers says copulation takes 21 seconds. Even so, I mean…

Ring. Ring.

(Sorry about this. Please carry on reading while I answer the phone.)

“Hello, this is the Stoep Talk Organisation, purveyor of rich fertiliser to the nation – all our agents are currently busy but your call is important to us…”

(Oh blimey, it’s him – the E*D*I*T*O*R. Why is he always looking over my shoulder? Why isn’t he out at lunch or something?)

“Yes sir. Yes, as you say, I was getting a bit carried away. Yes. No. Yes. Yes. But think of it! Every two minutes! I mean, could you… ? What? I mean pardon? Yes, very well. I’ll desist, Yes, immediately.”

(No sense of humour.)

Low down on chutney

Last month, readers voted Mrs Ball’s Chutney as one of the icons of South Africa. But I’ve got news for you.
My enigmatic correspondent, Don of Bryanston, says Lawrence Green in 1964 commented on the origin of Mrs B’s chutney in his book Soho of the South.

He wrote “Another secret recipe… is known as Mrs Ball’s Chutney. This came to the Cape from the US in an unusual way. Mrs Ball’s father was Captain Adkins, master of the SS Quanza, and he took his wife to sea with him.
“His wife inherited the recipe from her mother, who first bottled it about 120 years ago.

“The Quanza was wrecked at East London… in 1872. All on board were saved and Mrs Ball’s mother had the presence of mind to save the chutney recipe.
“Captain and Mrs Adkins decided to settle in King William’s Town. There, a daughter Amelia was born and she inherited the chutney recipe.

“Amelia became Mrs Ball (and) decided to bottle the chutney on a commercial scale.”

Mrs Ball died in 1962 aged 97.

May the fourth

Last year on May 4, people were saying to each other “May the fourth be with you – yuk yuk yuk.”

Dr Hugh Cobb points out that this year, May 4 is doubly noteworthy.

At two minutes and three seconds past 1am, the time and date will read: 01:02:03 04:05:06.

He adds, “That won’t ever happen again. You may now return to your normal life.”

Hey, Hugh! How about in 2106?

Recipe corner

Old Biltong Recipe

We have seen so many recipes for Biltong that it seems that they all look the same.
Not this one though!
Have a look.

It is from Tony Proudlock in Sandton near Johannesburg

This is a recipe I was given by a lady at the Meat Board in Pretoria in the late 1960’s.
She told me it had been handed down through her family for generations.
I have used it with success for years – it tastes far better than anything you can buy and works out at half the price.

The Meat

Use topside or sirloin cut into strips about an inch thick.

The Spices

  • Mix good quality coarse salt (I use Maldon coarse salt) with brown sugar and ground coriander in equal quantities.
  • As a rough guide, the mixture should half fill a small mixing bowl to make about 2kg of biltong.
  • I then add liberal portions of coarse ground black pepper, mixed herbs, and whole coriander seeds (dry fried in a pan for a minute or so).
  • As absolute essential is a pinch of saltpetre – it gives the final product the most superb colour.
  • You can also add pinches of chilli flakes, garlic, or what ever you like.


  • Lay the strips of meat in a glass container.
  • Thoroughly rub in your mixture especially on fat, if you have elected to leave it on the meat.
  • Cover and leave for 24 hours turning once or twice. The brine forms within a few hours.
  • From the brine save the whole coriander seeds and press them deep into the meat.
  • Before hanging I gently wipe down the meat with some good South African brandy.

In my biltong maker it takes four to five days.

Hope you enjoy,
Tony Proudlock
Sandton, South Africa

Around the World

Bits and Bobs from people around the world


This one is from Nico Botha in Australia

Frans Badenhorst had a cultural experience for his second son, Japie, the other day. He was teaching him that boerewors is a tradition that needs to be mastered in many ways! We have come to the conclusion that our kids needs to be taught how to make wors, prior to “stuffing” their faces at each and every braai!

It went well, and Japie learned well for his first lesson under the watchful eye of Frans, Louis van Zyl and myself! Yes we did give him some stick, but it as we all know part of the learning curve into being able to make wors like the manne!!

We thought that a large number of South African kids live abroad, and through your monthly newsletter we should explore the avenues their folks follow to “Keep up the South African Traditions, and most of all our morals and principals, that we are all known for.

Perhaps we should ask the parents what do they do to keep in touch with the Homeland, “Subscribe to the Huisgenoot, Sarie, or Landbou Weekblad, Rapport or Sunday Times!
Or do they have storieboeke, like Sias and Mias or whatever they need sent to them.

I think we will have a good old laugh with what will come out from all over the world!

“Yes”! “There is a madness in place here” as we (die ou manne) now wish to sit back, get the kids to make the wors, stywe pap en sous, start the braai , know the harde hout types available in their local kontrei for the vuur and then braai and fetch us a “cold one” out of the beer fridge. And then they can ear drop on the conversation of the good old times!
But if they burn the meat, or braai broodjies they will be dropped from the elite core of YBELOSA (that stands for Young Boerewors Experts Living Outside South Africa)

Perhaps the Ou Toppies needs to show us what they do, to achieve their goals for the kids!

But seeing that women have an equal say in the modern world we could see a mum coming forward, with little Sannie and blow us all away with how they teach the daughters to make wors, or start a harde hout vuur !!

Last but not least, I have decided to challenge the Boerewors empire manne with a competition to where they keep the “frosties”! We in a day of (BB) “Brain Brightness” be kwassed my beer fridge with a “true reflection of African colours!!

As Mzwandile will say ” this one is looking good brother!


I also think we should have little snippets of previous stories or goeters paste onto the web to show the rest of the newly arrived Global Boerewors Empire migrants what we have discussed, did and achieved.
That Vlermuis storie is still doing the laughs here locally!!

Well it’s time to say goodbye as I have a major assignment due in two weeks, but I am about to leave mum and the kids behind and do a bit of contract work as a Risk Analysis for a large mining company in Western Australia.
I will fly in and out on a 24 day 12 hour shift on, and 8 days back here in the Whitsunday region.

Lekker mal hey !!

But at R19,500 a day it is surely worth it, and then the hard work with the studies is worth every minute of it!!


Nico Whitsunday, Australia

We will run the “Vlermuis” story again soon Nico! – Ed


And this one is from Terri Chomse who lives in Nigeria

Hi there, from Lagos

Thank you so much for your “newsy”, informative and fun Newsletter which I receive every month.
We are living in Lagos, Nigeria at the moment. We are based here on contract. We moved up to Lagos in Jan 2005 with our 3 daughters aged 8, 6 and 3. In the beginning, it was a huge challenge, but now that we “know the ropes”; it is an amazing, unpredictable and spoilt way of living. (as an ex-pat)

Our country of origin is SA ~ naturally!

We are fortunate enough to be able to return to SA 3 times a year ~ basically for the School Holidays. Our children attend the American International School Lagos, and we look forward to the 2 month summer break in June/July.

In Jan 2006, I opened my own Company called Dream Options
(Notice, I list Biltong Makers as one of my favourite sites to visit!!)

I have a Nigerian partner, who has her own Law Practice, both in Nigeria and the UK.

The photos on the site are from an Annual event called Small World. This is definitely the event of the year for ex-pats in Nigeria. It is a fund-raiser.
All the different Countries represented in Lagos are involved. Each country decorates a stall, serves food from their Countries, and puts on a Dance!
The Venue this year was on the rugby fields at the British International School. Unfortunately, this year – Feb 06, the heavens opened, and the down-pour of rain, and lightning, put a stop to the Dancing show, but the SA stall was in full swing, and definitely the party of the night was had by all SA revelers! (naturally!)
The Theme for Small World was “Spice for Life”, and SA served Boerewors, Bunny Chows, Samoosas, Pap, Smoor, Koeksisters, Castle Beer and Two Oceans Wine.
One of the Blogs on my site is by 2 SA Men, who also work on contract in Nigeria, but as a hobby, they make Biltong. When I do functions, I use their products.

One of the most exciting things to hit Lagos, is the opening of SA based Shoprite (Checkers) and Game. We also have Debonairs, Nando’s, and there is talk of a News Café! Wow! This is such a treat!
We can now buy Mrs Balls Chutney (along with other regulated SA products), all in one shop! A Shopping Mall!!
Before that we had to smuggle!

Generally, life in Lagos can be summed up as follows:

  • Traffic (go-slows) are a common occurrence i.e. huge traffic jams
  • After a down-pour of rain, the pot-holes open up to gaping rivers, drainage on roads is bad, as Lagos is at sea-level
  • The only comfortable mode of transport is a 4×4 vehicle(which a lot of the Companies provide)
  • Petrol price is about R3.20 a litre
  • The fastest and cheapest way to get around is on an “Okardo”. This is a 125cc motor bike. But be warned, they are dangerous and rule the roads!
  • Public Holidays are random, and announced via “Bush-telegraph” the day before the event
  • Obviously, fraud is rife, but if you keep your wits, and keep informed, this can be avoided
  • To avoid boredom, most weekends consist of Braai’s, rugby on the box, and loads of drinking.
  • Castle Beer is available (albeit illegal) at a whopping R7 a tin. And most time it is expired stock (from the Markets)
  • Drinking and Eating out is VERY expensive. A bottle of Two Oceans wine in a restaurant will set you back R170. Other SA wines go for about R220 a bottle! To buy the same wine from Shoprite is R60, and R150 respectively
  • Strangely enough, White wine and Red wine are priced almost the same, and at some shops the year of the wine is of no significance to the price
  • A basic pizza at Debonair will set you back R75, and a mineral (in a plastic bottle) R15
  • The conversion for the local currency – which is Naira, is basically 20 Naira to the ZAR. Coins are a thing of the past, and they have just issued a new N1000 note. A purse is not an option, you need to take a bag/satchel to carry monies. Cash is the only option, no-one uses credit cards.
  • Most households with kids have a driver (some ex-pats are not permitted to drive in Lagos), a “nanny” who is normally Nigerian and called an “Aunty”, and a house-boy or cook-boy. This surprisingly enough (or not?) is cheap – average salary for household servants is R750 a month, live-in, and they work all hours that you need – but a “dash” (tip) is expected for overtime after 8pm at night about R50! Drivers earn more, and are paid by Companies
  • The last count of the population 15 years ago, was around 140 million in Nigeria.
  • In March 2006, Nigeria came to a stand-still from 21 March, till 27 March. The government carried out a Census, to count the people.
  • During the Census, “no-movement” was declared from 8am in the mornings, until 4 pm in the afternoons. I.e. NO work, NO school, NO shopping, NO golf!
  • Due to import charges etc, most items at Game are 2 to 3 times more expensive than in SA
  • Availability of products at Shoprite is affected ~ the ports just keep the containers for strange reasons
  • There is a newly opened Movie complex called Silverbird Galleria, and there is a SA run Multi-media store (where you can buy a DVD movie without seeing peoples heads/shadows, and hear laughing, yup, the genuine ones. A movie costs R70, before popcorn and a drink.
  • The beaches away from the Mainland are beautiful, idyllic, and Mauritius look-alikes (apart from the rubbish littered all over)
  • In Lagos there are 4 main areas to live: Victoria Island, Ikoyi Island, Lekki and Ipapa. Although VI, Ikoyi and Lekki are within 10 km’s of each other, on a bad day, it can take up to 2 hours to get there!! But on average, about 30 minutes. VI and Ikoyi have only ONE connecting bridge ~ hence the traffic problems
  • Most ex-pats live in a “Compound” ~ basically 3 bedroom flats/duplexes in a security guarded environment. These compounds usually have their own gyms, communal swimming pools, some have Tennis courts, 10 pin bowling alleys etc.
  • Rent is VERY expensive! An average 3 bedroom place costs $45 000 a year, R23 000 a month, and is payable upfront, for 2 years! ~ or no place to stay!
  • Electricity supply is very poor. ALL houses and businesses have their own diesel run generators. These are used on average about 3 times a day, and some places have been known to have no electricity for weeks!
  • All electronic equipment, including fridges and freezers, have UPS back-up, and currency regulators for spikes in power
  • Hotel Accommodation is VERY expensive. An average night in a Hotel is about $350 = R2000 a night. The facilities are not the greatest – i.e., noisy air conditioners, (if they work), poor, lengthy service, dirty water, few have internet access. Protea have opened a new Hotel on VI – Kuramo Close, and this is good value for money! And centrally situated (link from my site shows pics and available facilities)
  • There are loads of restaurants to choose from. All the different cuisines are catered for. Most places do home deliveries (take-outs)
  • Shopping at the “Markets” is vibey, hot, interesting, and a must do!

I could go on forever!

It is a really interesting, expensive place to live! And I love it but know that we are only on contract, and will return to SA!
And my golf is improving!

Thanx for listening to “how we live in Lagos”

Terri Chomse Lagos, Nigeria


Something to smile about


A Free State “Boer” walks into his local bar and to his surprise finds a little Japanese man sitting in his regular chair.
“Kleingat, you sommer sitting op my stoel” he angrily shouts.
Before he knows it the Jap is up and knocks the farmer flying.
After the farmer recovers he asks: “What the blerry hell was that?”

“Zat martial art from my country Japan” replies the Jap and strolls off in a stroppy way.

The following day the farmer finds the Jap in “His” seat again.
The farmer goes: “You is alweer sitting op my stoel” and again the Jap knocks the farmer out with some nifty Kung Fu.
On regaining consciousness the farmer asks: “What the blerry hell was that?”

“Zat Karate from my country Japan” and as stroppy as ever ambles off.

Now the farmer is dik die moer in………
The next day the farmer finds the Jap sitting in “His” chair again!
“So, you is alweer sitting op my stoel. Vat So” and he knocks the daylights out of the Jap with one blow.
The little Jap comes around after some time and asks the farmer what was that?

The farmer replies: “That, my china was a bliksemse Isuzu 2.8 litre turbo diesel bakkie se wheelspanner….also from your country Japan”


Live Well – Laugh Often – Love Much

Sport talk

Links to the sport pages

Watson gets a slap in the face from White
Springbok coach Jake White has confirmed Luke Watson will not be in the squad for a training camp, saying the current loose-forwards in the Bok squad can do everything what the Stormers player does and more.
Full Story…

Brits a better bet than Botha
Former Western Province No 2 Andrew Paterson believes Stormers hooker Schalk Brits should be selected ahead of the Bulls’ Gary Botha as the back-up to John Smit in the Springbok squad.
Full Story…

De Bruyn joins the Warriors
Former Proteas batsman Zander de Bruyn has signed a two-year contract with the Warriors.
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Selectors get smart for World Cup
South Africa’s squad for the 2007 Cricket World Cup is virtually set in stone, and the next few months will be spent carefully planning ahead of that event.
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Let’s hear from you too!!

Why not write to us

We are almost halfway through the year already and have received some very nice contributions to our newsletter from all over the world!

Many people are subscribed to our newsletter and many more are joining every day. Mostly they do so because they enjoy reading it and like to hear from people in other parts of the world.

They would love to hear from you too!!

Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?

Perhaps you have some advice to give?
You never know how you could help somebody else with your own hints and tips.

Of course it does not have to be about Biltong or food. Anything that is of interest is welcome!

Share it with other people around the world!

Boerewors in the Benelux


So far 600kg of boerewors has been made since the start of April and most of it is gone!

Boeries on the braai!Our Boerewors has again proven to be as popular as last year (and all the years before)!
Especially very well received was the vacuum packing of the wors and the posting!
All our customers in Holland, Belgium and Germany raved about the packing of and the condition in which the wors arrived.

You too could have some real South African Boerewors on the braai next time!!

Just give us a call on +32 (16) 53.96.25 or email us.

Our Boerewors is vacuum packed in quantities of about 500 gram. The price is € 8.45 per kg.


Droë Wors

Droe Wors …… a typical South African delicacy all of its own!

Droë Wors, as it is known in South Africa, is as much part of the country’s culinary culture as Biltong, Pap, Boerewors and Potjiekos.

Real South African Droë Wors!The problem with making Droë Wors in enough quantities has always been the lack of a proper and large enough drying facility. We have now built a drying facility that will supply ample Droë Wors on a weekly basis. It takes at least one week to dry the normal wet sausage to the “cracking” dryness of Droe Wors.
The spices are of course imported especially from South Africa so you will get the “real” thing!

Our price is € 29.00 per kg which compares very favourably with what is being charged in the South Africa Super Markets such as Pick & Pay and Woolworth. The average price for Droë Wors in those stores is between R 250.00 and R 300.00 per kg.
If you can get Droë Wors in Europe and the UK the price is normally around the € 40.00 mark. We cannot justify that price.

So, if you want some real South African Droë Wors give us a call on +32 (16) 53.96.25 or mail us at

Since Droë Wors travels so well we can mail it to you in Europe and the UK via priority mail in minimum quantities of 2kg.

Lamb on the Spit

Lamb on the Spit ……. something special!

Lamb on the Spit is a way of entertaining as only known by very few mainly because it is thought to be very expensive.

Not so!

Click to see me big!We will do a lamb on the Spit for parties of a minimum of 30 and a maximum of 40-50 people for just € 18.00 and € 15.00 a head respectively.

Together with the lamb we will treat you to a big pot of curried potatoes as well as a choice between a pasta salad or three-bean salad. Garlic or bread rolls are included as well.
For venues more than 50km from our home base in Keerbergen there is a small transport fee.

There are still two weekends open during May and June. If you are planning a function or party with a Lamb on the Spit in mind it is advisable to book early. Remember that we are doing these functions only during weekends.


Booking early is essential and you can do so on
+32(16) 53-9625
or email us.
-May and June 2006 are almost booked out and July is filling up as well.-(A Lamb on the Spit can only be done outside because we cook on coals!)


Previous issues of our Newsletter

You can click on the links below to view some of the previous issues of our newsletter.



May 2005
June 2005
July 2005
August 2005
September 2005
October 2005
November 2005
December 2005
January 2006
February 2006
March 2006
April 2006

Subscribing and Unsubscribing

Perhaps you would like to subscribe to this newsletter or tell a friend about Biltongmakers.Com! and the incredible Biltong Makers!! You can be included in this newsletter by clicking on the following link.
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If you prefer not to receive email from us, you can unsubscribe from Biltongmakers.Com! by clicking on this link.
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Stuff about us

Shipping biltongmakers world-wide since 1995 …

At you will find lots of interesting information about biltong, its history, how to make it, recipes, spices and lots of other things!!!

We also have everything you want to know about Boerewors, Droëwors, Potjiekos as well as lovely South African recipes and spices.

In memory of Kel Malherbe

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Our Customers say...

Great machine

"Great machine, it pays itself off in 2 batches and is just as good as any I have ever had from a butcher....."

Nick de Klerk, Johannesburg

-Thank you for your kind comment! - Lo

Biltong Makers

Nick de Klerk, Johannesburg

-Thank you for your kind comment! - Lo

"Great machine, it pays itself off in 2 batches and is just as good as any I have ever had from a butcher....."

Compact gadget

I was delighted that such a compact gadget could produce biltong in a hygienic environment and to my own particular taste so quickly! I enjoy dry, spicy and fat free biltong which was ready in four days! The one thing I did notice was that the meat must be correctly cut (much like steak). Great biltong maker which will be enjoyed by us on a regular basis.
Biltong Makers
I was delighted that such a compact gadget could produce biltong in a hygienic environment and to my own particular taste so quickly! I enjoy dry, spicy and fat free biltong which was ready in four days! The one thing I did notice was that the meat must be correctly cut (much like steak). Great biltong maker which will be enjoyed by us on a regular basis.


Dear Biltong Team,

Yesterday afternoon, after three days, I tested my first batch. Brilliant!! The texture was just how I like it. Not too dry. My girlfriend had never tasted biltong but she'd listened to me raving on about it for years. She was most impressed. Just waiting now to hear how my son's first batch is going! This is the first time I've had biltong since 1986 so you can imagine how pleased I am! Thought I'd died and gone to heaven! Best regards to all the Biltong Team,

John Renwick England

Biltong Makers

John Renwick England

Dear Biltong Team, Yesterday afternoon, after three days, I tested my first batch. Brilliant!! The texture was just how I like it. Not too dry. My girlfriend had never tasted biltong but she'd listened to me raving on about it for years. She was most impressed. Just waiting now to hear how my son's first batch is going! This is the first time I've had biltong since 1986 so you can imagine how pleased I am! Thought I'd died and gone to heaven! Best regards to all the Biltong Team,

Worth its weight in gold!

Hello Biltong Team,

So far my husband and I have been sharing a machine with friends and they want it back now, so I've decided it's time to get our own one. We can't go without biltong for too long! I make a batch and by the time we've eaten it, the next one is ready. It's definitely worth its weight in gold!

Georgie Neubauer England

Biltong Makers

Georgie Neubauer England

Hello Biltong Team, So far my husband and I have been sharing a machine with friends and they want it back now, so I've decided it's time to get our own one. We can't go without biltong for too long! I make a batch and by the time we've eaten it, the next one is ready. It's definitely worth its weight in gold!

Fabulous product

Dear Biltongmakers,

I would like to congratulate you on a fabulous product. I received a biltongmaker a while ago for my birthday and, to be honest, it has not been switched off since then. I have tried Springbok, Beef, Kudu and even Kangaroo and have to say that is was amazing. Neighbours, friends and family can`t seem to get enough. Thank you very much.

Richard Rust, England

Biltong Makers

Richard Rust, England

Dear Biltongmakers, I would like to congratulate you on a fabulous product. I received a biltongmaker a while ago for my birthday and, to be honest, it has not been switched off since then. I have tried Springbok, Beef, Kudu and even Kangaroo and have to say that is was amazing. Neighbours, friends and family can`t seem to get enough. Thank you very much.

A very professional organization

Hi there!

Thanks for your speedy reply. The Biltong Team seems to be a very professional organization and I will gladly follow your advice. If you have any extra advice or hints I would appreciate it.

Lawrence Israel

Biltong Makers

Lawrence Israel

Hi there! Thanks for your speedy reply. The Biltong Team seems to be a very professional organization and I will gladly follow your advice. If you have any extra advice or hints I would appreciate it.

Receiving orders

Hi Lo,

Just to let you know that my last lot of "billies" went down like a house on fire! I have subsequently received orders from at least 6 friends and each wants 2 kilos!!!

Mark Zetzer Melbourne, Australia

Biltong Makers

Mark Zetzer Melbourne, Australia

Hi Lo, Just to let you know that my last lot of "billies" went down like a house on fire! I have subsequently received orders from at least 6 friends and each wants 2 kilos!!!
Biltong Makers

We look forward to hearing from you
+27 (0)21 789-1856
Paddock Drive
Zilvermyn Equestrian Village
Noordhoek Views
Western Cape
South Africa

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